Hearty and warm gluten-free chili. This easy chili recipe is made with ground beef, beans, and a simple homemade blend of chili seasonings in just 30 minutes. This gluten-free and dairy-free chili is the perfect one-pot meal for cold nights, game days, and parties.
Gluten-Free Chili Recipe
Chili is that soup! A blend of beef, beans, tomatoes, and spices simmered together to create the perfect meld of flavors. This recipe is high on my list of repeat dinners. It’s so easy for me to make, and I can feed a ton of people. Making your own gluten-free beef chili is so easy, and I bet you have everything you need in your pantry.
You may be thinking: of course, chili is gluten-free! But I’ve found that some canned beans can have gluten in the preservatives, and a lot of store-bought or restaurant chili contains a thickening agent– usually wheat flour. Making it yourself with trusted ingredients is the way to go. It’s thick and chunky, with just the right balance between meat, beans, and tomatoes. The homemade chili seasoning also has just the right amount of spice.
Ingredients
- Yellow Onion: Onion is the savory flavor base of the chili.
- Ground Beef: I used 90% lean ground beef. You can also make ground turkey chili or ground chicken.
- Chili Powder: Adds a medium-moderate heat.
- Ground Cumin: Adds warmth and smokiness.
- Dried Oregano: For a hint of earthiness to balance out the other spices.
- Garlic Powder: Concentrated savory flavor. You can use fresh garlic. Just note that because garlic powder is more concentrated, you’ll need to use 6-8 cloves to get the same flavor.
- Brown Sugar: Brown sugar contains molasses, which brings a rich, slightly caramelized flavor and balances the acidity of the tomatoes and the spices.
- Tomato Paste: A concentrated tomato flavor that adds deep, intense flavor without extra liquid.
- Salt and Black Pepper: For flavor enhancement.
- Beef Broth: A flavorful base.
- Diced Tomatoes: Added for texture and flavor in each bite.
- Tomato Sauce: A smooth and flavorful base combined with the beef broth for added flavor.
- Beans: I love using kidney beans and pinto beans in my chili. Be sure to check the package ingredients.
Tips and Suggestions
- Always check your labels and make sure the canned ingredients and beef broth you buy are gluten-free.
- Allow the chili to cool for a few minutes before serving it. It makes for a thicker chili.
- This chili is even better the next day when you allow all the flavors to meld together.
Crockpot or Slow Cooker Method
Making chili in a crockpot is so easy! Just cook the onions and beef as directed in the instructions below. Add the cooked beef and onions to the crockpot with all of the rest of the ingredients except for the beans. Cover and cook on high for 4 hours or low heat for 5 – 6 hours. Next, add in beans, stir, and cook for an additional 30 minutes. Serve!
Instant Pot Method
Add the olive oil to the Instant Pot and select saute. Add the meat and cook until browned, breaking up the beef with a wooden spoon. Add the onion and cook for 2-3 minutes, until softened. Add all of the other ingredients to the pot and stir to fully combine. Lock the lid and set it to Pressure Cook on High for 14 minutes. Follow the manufacturer’s instructions to quick release, then remove the lid and serve.
Serving Suggestions
Homemade chili is great, just as it is, but I always like to add a few toppings to my chili to take it to the next level. Here are some of my favorite chili toppings:
- shredded cheddar cheese (for dairy-free cheese, I like VioLife brand)
- sour cream
- gluten-free crackers
- gluten-free corn chips or Fritos
- sliced green onions
- diced avocado
- chopped cilantro
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 5 days.
Chili can be easily frozen. Place the chili in a freezer-safe container after it has completely cooled. Chili can be frozen for up to 6 months.
Defrost the chili in the refrigerator overnight. Reheat the chili in the microwave or stovetop.
More Gluten-Free Soups and Stews
- Gluten-Free Beef Stew
- Gluten-Free Cream of Chicken Soup
- Gluten-Free Cream of Mushroom Soup
- Gluten-Free Chicken Noodle Soup
Gluten-Free Chili
Equipment
- 1 large pot
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 1 1/2 pounds ground beef, 90% lean
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups beef broth, gluten-free
- 1 15 ounce diced tomatoes, can
- 1 16 ounce red kidney beans, can, drained and rinsed
- 1 16 ounce pinto beans, can, drained and rinsed
- 1 8 ounce tomato sauce, can
Instructions
- Add the olive oil and chopped onions to a large soup pot and cook over medium-high heat for 2-5 minutes, stirring occasionally.
- Add the ground beef to the pot with the onions. Use a wooden spoon to break the meat apart, into smaller crumbles, stirring occasionally. Cook the meat for 6-7 minutes, until it is browned.
- Add the chili powder, cumin, oregano, brown sugar, tomato paste, garlic powder, salt, and pepper to the meat and stir until well combined.
- Add the gluten-free beef broth, diced tomatoes (with their juice), drained kidney and p[into beans, and tomato sauce to the pot and stir well, until fully combined.
- Bring the chili to a low boil. Reduce the heat to low to medium-low). Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Allow the chili to cool for 5-10 minutes before serving.
- Store leftovers in an airtight container in the refrigerator.
Notes
- Always check your labels and make sure the canned ingredients and beef broth you buy are gluten-free.
- Allow the chili to cool for a few minutes before serving it. It makes for a thicker chili.
- This chili is even better the next day when you allow all the flavors to meld together.
- In the refrigerator for 5 days.
- Chili can be easily frozen. Place the chili in a freezer-safe container after it has completely cooled. Chili can be frozen for up to 6 months.
- Defrost the chili in the refrigerator overnight. Reheat the chili in the microwave or stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Chili Step-by-Step
Heat a large pot or Dutch oven over medium-high heat. Add 1 tbsp olive oil and 1 diced onion. Cook for 2-5 minutes until the onions become translucent.
Add 1 ½ lbs of ground beef to the pot. Brown the meat for 6-7 minutes while crumbling with a wooden spoon.
Add in 2 ½ tbsp chili powder, 2 tbsp ground cumin, 1 tbsp dried oregano, 1 tbsp garlic powder, 2 tbsp brown sugar, 2 tbsp tomato paste, 1 ½ tsp salt, and ½ tsp black pepper. Stir to combine with the meat fully.
Pour in 1 ½ cups beef broth, 1 15 oz can diced tomatoes (with their juice), 1 16 oz can (drained and rinsed red kidney beans, and 1 16 oz can (drained and rinsed) pinto beans. Stir well to combine all the ingredients.
Bring the chili to a slight boil and then reduce the heat to low to medium-low. Let the chili simmer, uncovered, for 20-25 minutes. Stir occasionally. Turn off the heat and allow the chili to cool for 5-10 minutes before serving. Serve with your favorite toppings, and enjoy!
Love this recipe! I only use half the amount of cumin, chili powder and sugar but thatโs just my familyโs preference. Iโve made it with beef, turkey and venison. All of them great!
Can I use celery in recipe
Sure, Pam!
The nutritional information is per serving, however what is considered a serving by weight? Thanks ๐
Love the chilli!
Hi Lydia, we do not have details as to serving weight, as that can differ greatly based on the ingredients. This recipe makes enough for 6 heaping bowls, and a serving is 1 bowl.
This recipe is amazing!! Easy, and absolutely delicious! I did add in a bag of frozen green, red, and yellow peppers just to beef up the veggies. I will make this recipe again over and over!
This was quick and fantastic!! Nothing left within 36 hours with the 6 serving volume. And that was only myself, husband and teenager son. Will definitely make more next time!
Outstanding chili! I cook (not for money… just to help some elderly neighbors who can no longer afford healthy, hearty organic gluten free, dairy free, and sugar free foods). I used Monk fruit brown sugar in this recipe.
I did 1.5 times the recipe and it was DELICIOUS ๐. Each of the neighbors raved!!!
I brought it over with berry bowls, and a chopped spinach salad (hard boiled eggs, Aldi’s “Never Any Bacon,” tomatoes, and shredded carrots, plus a homemade balsamic vinaigrette).
The combination of chili, berries, and salads made 4 hearty meals for each of 3 women neighbors. (They’re each in their 90s!).
Next up for the rest of the week and next week: Shepherds Pie topped with mashed sweet potatoes; Greek mushroom soup with chicken; Porcupine Meatballs (sauteed green beans on the side), and a butternut squash casserole with sausage slices, bacon, spinach, apples, and veggies.
I made this tonight for dinner and my whole family loved it!
Delicious
THE best chili recipe I’ve ever had!! Saved it to my cookbook app and will definitely use as my go to from now on. Thanks for sharing!!
Hi there, I have to tell you, I’ve been making chili my entire life (63 years old), and this was THE BEST one!! I made mine with 100% grass fed beef and organic everything else and it was soooo good!
Just made this for the first time. It’s delicious and easily beats other chili recipes I’ve tried. I left out the onions and halved the sugar. It’s so good.
Made your chili tonight (GF / DF ) along with your corn bread….was a hit with all the fam….one GF, one GF/DF and two no restrictions… I also used the Instant Pot method which was nice and fast ๐
DELICIOUS โผ๏ธโผ๏ธ A family favorite! Will definitely make this again ๐
I tried the recipe, it’s really good.
This recipe was so tasty that I made it two weekends in a row! I actually made it on the stove, transferred it to a crockpot to keep it warm and served it with corn chips.
I had one guest who was gluten free at my scrapbooking event, but everyone else really enjoyed it as well! Iโm definitely saving this recipe.
This was delicious! Thanks for a tasty chili recipe.
Love this recipe! Super easy!
We liked it! I had to add some lime juice to it because, for whatever reason, it was too sweet! After the lime juice it was perfect!
Your chili recipe is very good, we enjoyed it?
Thank you so much Denise for the awesome 5-star recipe review! I am so happy that you enjoyed the chili. Thanks again!